Risotto with Tuna and Lemon

A delicious fish recipe for any occasion!

Peel half of the lemon peel very thinly with a peeler, cut diagonally into fine strips (julienne), add to the long-grain rice form. Cut away the lemon peel with a sharp kitchen knife down to the flesh, remove the slices from the intermediate skins (fillet), then cut diagonally into 1/2 cm wide strips. Drain the tuna and shred it medium fine. Finely chop the dill or parsley, if desired, and set aside with the lemon strips and the tuna.

Steam the onion and garlic in oil and water over a low fire with the lid closed until soft, cover the frying pan, boil the liquid. Add the long grain rice, sauté. Add the wine, cook completely.

Gradually add the soup to the long-grain rice form, stirring frequently, gently toss until al dente.

Mix the tuna, parsley or dill, lemon wedges and milk into the risotto just before serving, do not make more.

Arrange risotto on the spot in heated soup plates, garnish each with 1 lemon wedge and 1 sprig of parsley or dill.

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